Tuesday, December 25, 2012

Sake Brewing - Days 3 & 4

I did not post anything on Day 3 as nothing really exciting was going on - I am still developing the Koji. The rice started to cover with white fibers. It has developed a light smell. 

Koji - Day 3

On Day 4, it seems to be clumping a little bit and it has now a very nice aroma - not cheesy at all - I don't understand who said it smelled like cheese, it certainly does not smell like  a French Cheese anyway.

Koji - Day 4

The grains are still quite firm. According to the recipe, it is now ready. I will stop the growth this afternoon and refrigerate the Koji, and then get ready for the actual brewing...

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